Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems

Obón, J.M.; Castellar, M.R.; Alacid, Mercedes; Fernández-López, José A.

doi:10.1016/j.jfoodeng.2008.07.013

Cited by 290 publications

(172 citation statements)

References 26 publications

(33 reference statements)

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“…La bebida isotónica se preparó en función de la composición y el pH de bebidas comerciales descritas por (Obón et al, 2009;Burin et al, 2011). La bebida Aloe vera fue suministrada por la empresa Aloe Technology.…”

Section: Evaluación De La Estabilidad De Antocianinas En Bebida Isotóunclassified

“…Para todas las bebidas empleadas en este estudio el t1/2 de C* fue más bajo al aumentar la temperatura de almacenamiento, de esta manera el color de las muestras fue gradualmente tornándose más opaco. Varios autores han observado este comportamiento del tiempo y la temperatura en el parámetro de color C* (Reyes y Cisneros, 2007;De Rosso y Mercadante, 2007;Duangmal et al, 2008;Obón, et al, 2009). Los cambios en C* están fuertemente correlacionados a los cambios en la cantidad de antocianinas y por lo tanto se consideraron un buen indicador del contenido de antocianinas (Reyes y Cisneros, 2007;Duangmal et al, 2008).…”

Section: Información Tecnológica Vol 25 Nº 3 -2014 Estabilidad De Paunclassified

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Obtención y Evaluación de la Estabilidad de Antocianinas de Berenjena (Solanum melongena L.) en Bebidas

Arrázola¹,

Herazo²,

Alvis³

2014

Inf. tecnol.

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ResumenSe obtuvo extractos de antocianinas de berenjena (Solanum melongena L.) con maltodextrina mediante secado por aspersión, evaluándose la estabilidad del pigmento en polvo en bebidas isotónicas y bebidas a base de aloe vera. Las condiciones de secado por aspersión fueron temperatura de entrada de aire de 180 °C y concentración de sólidos en la alimentación del 30 % (en masa). En las bebidas con pigmento se analizaron los cambios en color y contenido de antocianinas durante el almacenamiento del producto a 4 °C y 25 °C. La temperatura de almacenamiento influyó en la estabilidad de antocianinas y también en los parámetros de color, siendo la temperatura de 25 °C la que produce mayor velocidad de degradación en ambas bebidas. La bebida isotónica y la bebida a base de aloe vera con maltodextrina y almacenada a 4 °C presentaron mayor retención de antocianinas (54 y 77.5 % respectivamente). Palabras clave: berenjena, antocianinas, encapsulación, estabilidad, bebida Obtaining and Evaluation of Stability of Eggplant Anthocyanins (Solanum melongena L.) in Beverages AbstractAnthocyanins extracts of eggplant (Solanum melongena L.) with maltodextrin by spray drying were obtained, evaluating the stability of the pigment powder in isotonic drinks and aloe vera based drinks. The spray drying conditions were inlet air temperature of 180 ° C and concentration of solids in the feed of 30% (by mass). In the pigmented beverages changes in color and anthocyanin content of the product during storage at 4 ° C and 25 ° C were analyzed. Storage temperature had influence on anthocyanin stability and also on the color parameters. The highest degradation kinetics in both beverages occurred at 25 °C. Isotonic drinks and aloe vera extracts with the addition of maltodextrin and stored at 4 ° C exhibited higher retention of anthocyanin (54 and 77.5% respectively).

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Section: Evaluación De La Estabilidad De Antocianinas En Bebida Isotóunclassified

Section: Información Tecnológica Vol 25 Nº 3 -2014 Estabilidad De Paunclassified

Obtención y Evaluación de la Estabilidad de Antocianinas de Berenjena (Solanum melongena L.) en Bebidas

Arrázola¹,

Herazo²,

Alvis³

2014

Inf. tecnol.

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“…Numerous studies have been conducted on O. stricta Haw. peels, such as the extraction and characterisation of polyphenols, flavonoids, betacyanins (Yeddes et al, 2013) and dyes (Obón et al, 2009), making it on the verge of commercialization.…”

Section: Introductionmentioning

confidence: 99%

Water-soluble polysaccharides from Opuntia stricta Haw. fruit peels: recovery, identification and evaluation of their antioxidant activities

Koubàa¹,

Ktata²,

Barba³

et al. 2015

International Agrophysics

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A b s t r a c t. Opuntia stricta Haw. is considered as one of the most common cactus plant growing in Tunisia. Extracting valuable compounds from its fruit peel, considered as by-product, is drawing more and more attention, making it on the verge of commercialization. Water-soluble polysaccharides were extracted from Opuntia stricta Haw. peels, and their chemical composition assessed using thin layer chromatography. The antioxidant activities of the extracted polysaccharides were assessed using 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, total antioxidant activity and reducing power capacity. The extraction yield of water-soluble polysaccharides was 7.53±0.86%. The chemical composition revealed the presence of rhamnose, arabinose, glucose, mannose, galactose and galacturonic acid. The infra-red spectroscopic analysis showed a similar structure to that of Opuntia ficus-indica polysaccharide peels. Additionally, the extracted polysaccharides exhibited high antioxidant activities. In fact, the free radical scavenging activity (half inhibition concentration = 6.5 mg ml -1 with 94.9% inhibition at 50 mg ml -1

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“…Mean values and standard deviation of luminosity (L*), redness (+a*), yellowness (+b*) and total color difference (∆E*) of the foam of the Formulation F1, as a function of time through visual observation. When ∆E* is between 1.5 and 5, the difference between colors is already noticeable; and for values higher than 5, the difference is evident (Obón et al, 2009). Table 4 shows the parameters of the models fitted to the F1 drying kinetics at temperatures of 50, 60, 70, 80 and 90 o C and thicknesses of 0.5, 1.0 and 1.5 cm, coefficients of determination (R²), mean square deviations (MSD) and residual distribution (RD).…”

Section: Resultsmentioning

confidence: 97%

Drying and characterization of myrtle pulp

Feitosa

Figueirêdo

Queiroz

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThe objective of this study was to develop formulations of myrtle pulp with emulsifier/ stabilizer (Emustab  and Super Liga Neutra  ) in different proportions; characterize the best foam, based on density and over-run; and determine drying kinetics at temperatures of 50, 60, 70, 80 and 90 o C and thicknesses of 0.5, 1.0 and 1.5 cm. Incorporation of 1.5% Emustab  and 0.5% Super Liga Neutra  to the myrtle pulp (F1) proved to be effective for foam-mat drying. The addition of additives influenced the physicochemical parameters of the whole myrtle pulp. The Midilli et al. model showed the best fit to the experimental data.Secagem e caracterização da polpa de murta R E S U M O Neste trabalho objetivou-se desenvolver formulações de polpa de murta adicionada de emulsificante/estabilizante (Emustab  e Super Liga Neutra  ) em proporções diferentes; caracterizar a melhor espuma, com base na densidade e over-run; e determinar as cinéticas de secagem nas temperaturas de 50, 60, 70, 80 e 90 o C e nas espessuras 0,5, 1,0 e 1,5 cm. A incorporação de 1,5% de Emustab  e 0,5% Super liga Neutra  à polpa de murta (F1) mostrou-se eficaz para a secagem em camada de espuma. A adição de aditivos influenciou nos parâmetros físico-químicos da polpa de murta integral. O modelo de Midilli et al. se destacou como o melhor ajuste aos dados experimentais.

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Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems

Cited by 290 publications

References 26 publications

Obtención y Evaluación de la Estabilidad de Antocianinas de Berenjena (Solanum melongena L.) en Bebidas

Obtención y Evaluación de la Estabilidad de Antocianinas de Berenjena (Solanum melongena L.) en Bebidas

Water-soluble polysaccharides from Opuntia stricta Haw. fruit peels: recovery, identification and evaluation of their antioxidant activities

Drying and characterization of myrtle pulp

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